A&E

Snack the Giada way at Pronto

Image
Pronto’s Antipasti Breakfast Sandwich.
Courtesy

It’s no surprise that Giada De Laurentiis’ first-ever restaurant, a collaboration with Caesars Entertainment at the Cromwell boutique resort, sparked interest in additional venues—now there’s Pronto at Caesars Palace and GDL Italian coming to the Horseshoe Casino in Baltimore.

But it was a bit of a surprise that the Food Network star stuck to her guns and maintained her signature lighter touch with the cuisine at the Cromwell. So many of us think of heavier foods when we think Italian, but that’s not the way Giada gets down. At Pronto, a bright and energetic fast-casual offering with a retail shop, wine bar and legit coffee program, it’s all about well-portioned bites that flex a lot of flavor.

The Antipasti Breakfast Sandwich ($9) is an easy early highlight, a soft roll with eggs, Neuske’s bacon, prosciutto cotto, mortadella, provolone and a vibrant piquillo pepper mascarpone you’ll be licking off your fingers. Pressed paninis like curried chicken ($14) and caprese ($13) keep the satisfying sandwich vibes going, but you might want to lighten up at lunch with the lemon-laced tuna and white bean salad ($12) or a baby kale and chicken Caesar ($12). You can make a fast and healthy meal out of a couple of the fresh side dishes ($5), from lentil salad to charred broccolini to grilled seasonal vegetables.

Of course, you’ll have to sneak your way through a gauntlet of pastries and sweets, including a mortadella and Humboldt Fog goat cheese cornetti ($6)—which is like a savory Italian croissant—along with apricot and white chocolate scones ($5) and rich chocolate-olive oil gelato ($4.50 single- or $8 double-scoop). We advise you make like Giada and take a little bite out of everything.

PRONTO BY GIADA Caesars Palace, 866-227-5938. Daily, 6 a.m.-11 p.m.

Share
Photo of Brock Radke

Brock is an award-winning writer and reporter who has been documenting life in Las Vegas for 20 years. He currently ...

Get more Brock Radke
  • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

  • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

  • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

  • Get More Dining Stories
Top of Story